Topic: MY LIFE WITH PIZZA (Read 5773 times)

vixmom · « **Reply #30 on:** October 21, 2019, 05:45:24 AM »

Sicilian (thick crust) in Manhattan on Saturday

vixmom · « **Reply #31 on:** October 21, 2019, 05:45:41 AM »

Regular crust at home yesterday

vixmom · « **Reply #32 on:** October 21, 2019, 05:46:00 AM »

Must get to work

vixmom · « **Reply #33 on:** October 21, 2019, 05:46:09 AM »

Happy day all!

ChasSmith · « **Reply #34 on:** October 21, 2019, 06:06:40 AM »

Good morning, all.

ChasSmith · « **Reply #35 on:** October 21, 2019, 06:07:02 AM »

From back home where I belong.

ChasSmith · « **Reply #36 on:** October 21, 2019, 06:07:20 AM »

At least for a while.

ChasSmith · « **Reply #37 on:** October 21, 2019, 06:11:32 AM »

Yesterday’s drive was quite nice until I hit the inevitable rain in eastern PA. The rest was HELL, thanks to mysterious and indefinable traffic issues plaguing the human race — oh, I’d say from around Hazelton PA to just about ... my driveway. And there is nothing as aggravating and exhausting as all of that.

ChasSmith · « **Reply #38 on:** October 21, 2019, 06:15:03 AM »

So, being thrust back into real life, or something closely imitating it, I have things to do, errands to run, and music to look at today, followed by a WRECK THE HALLS rehearsal this evening.

ChasSmith · « **Reply #39 on:** October 21, 2019, 06:17:15 AM »

Loved reading up on the WHAT IF? history.

ChasSmith · « **Reply #40 on:** October 21, 2019, 06:28:06 AM »

My first pizza would have been from some mid-50s takeout jernt on E. Main St. in the then-new Columbus suburb of Whitehall, Ohio. My dad would occasionally bring home a “pizza pie” which was probably just cheese with no toppings, though I’m guessing it wasn’t too long till we began getting it with pepperoni. Either way, I know we were crazy about it.

Over the years I became introduced to various toppings and various styles, and there are indeed a number of things I like to have on pizza. But the basic pizza for me is pepperoni, no question. Actually, these days, the default for those of us in this household has become pepperoni and garlic. But we’re also major garlic freaks in general.

ChasSmith · « **Reply #41 on:** October 21, 2019, 06:30:39 AM »

I have a city directory from one of our earlier years in Whitehall. I must see what pizza jernts were listed then.

Jrand74 · « **Reply #42 on:** October 21, 2019, 06:39:34 AM »

Rehearsal vibes for MR BK & Co.

Jrand74 · « **Reply #43 on:** October 21, 2019, 06:40:06 AM »

Thunderstorms all day today and temps in the 60's. I'll take it. I put all the house plants outside for about an hour to get some fresh rainwater......

Jrand74 · « **Reply #44 on:** October 21, 2019, 06:40:17 AM »

I doing so, I got watered myself.

ChasSmith · « **Reply #45 on:** October 21, 2019, 06:41:54 AM »

I won’t try to go through all my memories pertaining to pizza, but I do remember that my introduction to the Chicago deep dish style was in the late 70s when Numero Uno came to LA. (Is that the correct name? I’m always conflating that with “Uno” — or are those in fact the same thing?) Anyhoo, I believe that first location I knew was on Restaurant Row, or within a block or two of it. Anyone else recall that?

I liked that style for a while but it eventually got old for me. I’m all about the Connecticut style thin crust now. Or a standard New York style, which I think (?) is yer basic thin — as opposed to deep-dish — one. The Connecticut is of a more specific character that’s a little different.

ChasSmith · « **Reply #46 on:** October 21, 2019, 06:42:51 AM »

Quote from: Jrand69 on October 21, 2019, 06:40:17 AM

I doing so, I got watered myself.

I wonder what you’ll sprout, DR Jrand69.

Jrand74 · « **Reply #47 on:** October 21, 2019, 06:43:09 AM »

I first remember hearing about pizza pie in an interview with Miss Annette Funicello. I could not wrap my head around the idea that a pie could have cheese and meat.....to me "pie" meant sweet.

Then we were visiting my aunt - and she got a pizza from someplace. It was most excellent.

There were a lot of local pizza shops in our small town as I was growing up. We ordered pizzas all the time.

Chef Boy Ar Dee also had a box mix - cheese and pepperoni - which my mom made up for us a lot.

Pizza Hut was our place for awhile....but now I eat Papa John's. It's a bit sweet - but it's a good crust and you can get a lot of different toppings....I like chicken & sausage.....

Jrand74 · « **Reply #48 on:** October 21, 2019, 06:43:47 AM »

The only place I know of that you could get slices was at the lunch buffet at Pizza Hut - they put out whole pies and you could take a slice or two of what you wanted.

Jrand74 · « **Reply #49 on:** October 21, 2019, 06:44:15 AM »

Sometimes I eat Jack's or Mama Cozzi's frozen pizza.....after I bake it of course.....

Jrand74 · « **Reply #50 on:** October 21, 2019, 06:44:21 AM »

The End.

ChasSmith · « **Reply #51 on:** October 21, 2019, 06:50:08 AM »

The years I lived in Hollywood a slice was a standard 33 cents up and down the Boulevard. I enjoyed sitting down for pizza at McGoo’s a couple of times, but my later all time favorite was the Two Guys From Italy on ... damn it, whichever street, just north of and “behind” the Boulevard.

BK remembers the taste of his first pizza. The one I always remember, and it’s still a benchmark for me, is that Two Guys.

Jane · « **Reply #52 on:** October 21, 2019, 06:58:29 AM »

Quote from: vixmom on October 21, 2019, 05:43:02 AM

The hamlet in which I live is less than 4 miles square. We have at least a dozen pizza places

Do they serve pizza by the slice?

Jane · « **Reply #53 on:** October 21, 2019, 06:59:24 AM »

I find comparing L.A. to the East Coast shocking.

Jane · « **Reply #54 on:** October 21, 2019, 07:04:56 AM »

With all our moves my memory says the places that sold pizza by the slice were those that had a lot of foot traffic.

Amy · « **Reply #55 on:** October 21, 2019, 07:30:21 AM »

TOD:
As a kid, our family always went to Round Table Pizza, but I've noticed that place is crazy expensive now, and not all that great. Mark and I do agree that Dino's and Barone's are both great. We have a Barone's right here in West Lake Villiage, but no Dino's. We also really love Topper's pizza. Mark prefers a thin crispy crust and that's what they have. But usually, we go to one of the build-your-own places, like Mod Pizza or Blaze. I like that I can get as many vegetables as I want without being charged for every extra topping.

elmore3003 · « **Reply #56 on:** October 21, 2019, 08:06:11 AM »

Welcome home, DR ChasSmith!

elmore3003 · « **Reply #57 on:** October 21, 2019, 08:06:49 AM »

I am home from therapy and hellbent on finishing this overture today.

elmore3003 · « **Reply #58 on:** October 21, 2019, 08:11:57 AM »

My oldest cousin, who was born several years before me, married an Italian New Yorker, and they lived in Little Italy. In the mid 1950s, they came to Ohio to visit her parents, and her husband made pizza for the family. I could not tell you now what the toppings were then. Later, a Cassano's pizza chain sprouted all over Southwest Ohio, and this became the go-to place for pizza for some time. It's nothing like New York pizza,. but I sure love it.

elmore3003 · « **Reply #59 on:** October 21, 2019, 08:12:28 AM »

Let's get to page 3!

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Author Topic: MY LIFE WITH PIZZA (Read 5773 times)